Baby Beet & Carrot Salad with Herbed Crème Fraîche Dressing

This beautiful salad utilizes both the bright baby beets and tender greens.

Ingredients:
Dressing:
2 green onions, minced
1 teaspoon finely minced garlic (about 2 cloves)
1 teaspoon lemon zest plus 2 tablespoons juice
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon coarse sea salt, plus more to taste
½ cup crème fraîche
2 tablespoons minced dill
2 tablespoons minced parsley

1 pound baby beets with greens (about 1-inch thick)
1 pound slender young carrots with greens (about 1/2-inch thick)1 tablespoon extra-virgin olive oil
1 teaspoon minced parsley
Sea salt and fresh ground pepper

Method:
1. For the dressing: Whisk to combine green onion, garlic, and lemon zest and juice, onion and garlic powder, and sea salt in a small mixing bowl. Set aside to marinate for a few minutes. Fold in the crème fraîche, followed by the fresh herbs. Taste and add sea salt as needed. Cover and set in fridge to chill. Just before serving, whisk in 1 to 2 tablespoons water to thin dressing as needed.

2. Preheat oven to 425°. Trim all but ¼-inch of beet and carrot greens (reserve beet greens), and thoroughly scrub vegetables. Set unpeeled beets in a small, 2-inch-deep baking pan. Add ½ inch of cold water and cover tightly with foil. Slide into oven and roast until beets are fork-tender, 20 to 25 minutes. Uncover beets, drain hot water, and set beets aside until cool enough to handle. Slice off beet tops and remove skin under cold running water, either with fingertips or a peeler. (Skin will come off very easily.) Quarter beets and sprinkle with sea salt.

3. Halve carrots and cut on the bias into 4-inch spears. Toss with olive oil and a pinch each sea salt and pepper. Scatter on a rimmed baking sheet and slide into oven to roast alongside beets 10 to 15 minutes, or until carrots just begin to curl up and the edges turn golden.

4. While vegetables cook, rinse and dry beet greens, and arrange leaves on a serving platter. Tuck beets and carrots into the greens. Spoon on the dressing, and finish with a few twists of pepper and minced parsley. Serve immediately.

Spring in Swing Recipes

The arrival of May on Tuesday means spring truly is in full swing as we are daily reminded thanks to recent warm days and the various crops ripening in the garden. This week, enjoy spring in all its glory with a wonderful assortment of produce ranging from French breakfast radishes and red cabbage raab to baby Chioggia beets and herbs like parsley, mint and thyme. Also included: Fresh rhubarb and almond crisp topping, plus all the fixins’ for a bright and light pasta primavera kissed with rich and silky crème fraîche. Enjoy!

Here are a few recipe ideas for the week:

Pasta Primavera
This colorful spring pasta is incredibly versatile—feel free to add in any of your favorite veggies!

Pea Shoot & Mesclun Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.

Roasted Baby Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!

Grilled Cauliflower Steaks with Honey & Lemon
Time to break out the barbecue for these flavorful cauliflower “steaks”!

Red Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of multigrain bread for a mid-afternoon snack.

Rhubarb Crisp
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.

Pasta Primavera

This colorful spring pasta is incredibly versatile—feel free to add in any of your favorite veggies!

Ingredients:
1 pound bucatini pasta
¼ pound baby carrots, trimmed of greens and sliced into coins
½ pound asparagus, ends snapped and sliced into ¼-inch-thick pieces
2 tablespoons unsalted butter
¾ cup freshly-shelled English peas
¼ cup thinly sliced leeks, white part only
2 garlic cloves, finely chopped
⅔ cup grated Grana-style cheese
½ cup crème fraîche, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon
Sea salt and freshly-ground pepper

Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat.

2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add carrots, asparagus, English peas and leeks. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.

3. Drop pasta into boiling water and cook until al dente. Drain well and transfer pasta to the skillet. Immediately toss pasta with vegetables, grated Grana cheese, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Glorious May Recipes

The arrival of May means spring truly is in swing as we are starting to see warmer weather forecasts and various crops beginning to ripen in the garden. This week, enjoy spring in all its glory with a wonderful assortment of produce ranging from locally-foraged morel mushrooms and baby butter lettuces to pac choi and herbs like mint, chives and parsley. Also included: Fresh challah bread, our handcrafted chicken stock and a truly-special Grana-style cheese that’s been aging in the cheese cave for three years. Enjoy!

Here are some recipe ideas for the week:

Grilled Asparagus with Almond-Parsley Gremolata
A fresh blend of parsley, garlic, almonds and red pepper flakes adds big flavor to grilled asparagus stalks.

Shaved Asparagus & Mint Salad
Bright with fresh mint, this light salad boasts a wonderful lemony dressing.

Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.

Roasted Baby Beets & Carrots with White Balsamic Vinegar
Served over a bed of greens, these roasted vegetables are infused with the flavors of fresh herbs and white balsamic vinegar.

Lemon-Lime Curd
This classic curd recipe from Gourmet magazine will soon be a new favorite!

Mint Lemonade
This fizzy concoction is pure bliss when enjoyed on a sunny spring afternoon.

Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish, even veggies!

this week's recipes
season to season

farm & garden notes
hello, october!

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.